Lard pancakes
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ingredients
500 g plain wheat flour for yeast dough 1 pk yolk 200 ml sour cream 16ˇ% 200 ml milk 80 ml vegetable oil 35 g yeast 2 KL salt 1 KL baking powder 1 KL baking soda 1 KL sweetener or granulated sugar
Filling:
275 g minced crackling 2 tbsp lard 50 g semi-coarse flour ground black pepper salt milk
For rubbing
1 egg
For sprinkling:
sesame seeds, black cumin (black pepper)
step
In studying and comparing various recipes for crackling, I have discovered an unwritten rule, namely that there is twice as much plain flour in the batter as there is crackling. Add to this the obligatory ingredients for sourdough and a combination recipe for delicious pagáče is born. After rendering the bacon, I got about 275 g of homemade crackling. To this quantity of crackling belongs, according to the above rule, a calculated amount of flour of about 550 g.
1.
Squark mixture. Just chop some of the cracklings. Add a little milk to make a spreadable consistency.
2.
Prepare the sourdough starter: mash the crumbled yeast with granulated sugar or malt and add about 100 ml of lukewarm milk to dissolve the yeast. Leave to stand in a warm place for about 15 minutes. I prefer malt liquor, which is used in the preparation of yeast dough with omelette.
3.
In a bowl, mix the sifted plain flour with salt, a pinch of baking powder and soda, add the sourdough starter, the egg yolk mixed in the rest of the milk, the sour cream and the oil. Work into a smooth dough and then knead it on the board until it separates from the board. Return it to the bowl. It is very important to work the dough thoroughly to form gluten, which keeps the gases formed in the dough. You can also use a home baker. Let the dough rise in the heat until doubled in volume, about 1 hour. I place the covered bowl of dough in an oven heated to about 30-40 degrees, the dough is protected from drafts.
4.
After the dough has risen, turn it out onto a board and roll it out to about 1 cm thick (aim for a rectangle, it will be easier to work with), brush the top 2/3 of the dough with the spaghetti mixture. Use only half or even a third of the mixture. Assemble by folding the ungreased third over the greased part of the dough and covering everything with the last third of the greased dough. Alternatively, fold as you like puff pastry. After the first folding, let the dough stand for 20 minutes. Then turn the dough 90 degrees and roll out again, covering with the other half of the pancake mixture. I did the third folding by just brushing the dough with melted lard and sprinkling it with chopped cracklings.
5.
After the second or third folding, roll out to a thickness of about 2 cm, cut out the pagáče with a mould. Using a round potato slicer (to crumble), make a typical pattern on the surface and twist between two palms to form a pagáčik. Place not very tightly on a baking sheet lined with baking paper or foil. I brushed them with the leftover egg white and let them proof for at least 20 minutes. Again, I placed the baking sheet in my favorite lukewarm oven. The rising should basically take place on the line at room temperature or in a lukewarm oven. If such rising is not completed, the rising process could continue even in an oven already heated to a working high temperature and the dough then loses its shape, falling to the sides. Just baked:
